A st Lucian inspired salad made from boiled green figs (green bananas) mixed together with vegetables and homemade vegan mayonnaise. The perfect Caribbean side dish that is dairy free and vegan friendly.
Green banana aka green figs are in abundance in the Caribbean. They play a crucial role in a number of recipes including salad.
Not many people are even aware that these cooking bananas can make a pretty amazing salad, almost to the point of rivalling potato salad.
I'm going to show you how to brighten up your Sunday dinner with some vegan style green fig salad.
Health benefits
Unripen bananas, they are loaded with resistant starch which studies have proven to control blood sugar levels and suppress hunger.
Aside from controlling glucose levels, green bananas contain plenty of starch, fibre and potassium, all of which are beneficial for regulating the bodies bowel movements.
Not only are you consuming something which is tasty, it is equally as good for your body and wholesome.
From a health perspective, this is something that you might want to look into further as to incorporating it into your lifestyle.
A vegan salad
Another good thing about this salad is how minimalistic it is to put together, as well as how incredibly healthy all of the ingredients are.
Keep in mind that my recipe is a rendition of a St Lucian Sunday salad, no codfish was used as this is a vegan version.
Additional herbs and spices (thyme, parsley, celery seed and mustard powder) were added in place of the saltfish to make it just as tasty.
I did try mixing it up with some jackfruit in place of saltfish, but overall didn't like the taste so decided to completely omit it.
Instead you will find an assortment of veggies - sweet red peppers, peas, carrots, onions and scallion.
Mixed with the homemade vegan mayo and this one is guaranteed to make a regular appearance along with your traditional Sunday dinner.
The steps
- Bring a large saucepan of water (with 2tbsp of olive oil) to the boil (about ¾ full).
- Rub your hands with olive olive or put gloves on to prevent staining.
- Score the top and end of the fig (don't completely cut off these parts) then slice the skin lengthways and repeat with the other bananas.
- Carefully add the figs to the saucepan and leave to boil until they are soft and tender (this should take about 20-25 minutes).
- While the figs are boiling, add the mixed vegetable to a medium sized saucepan with water and parboil for a few minutes then drain off the water and set aside.
- Once the figs have cooked, drain off the water and allow to cool.
- Once cool, remove the skin and discard.
- Cut the fig into small pieces in a large bowl.
- Combine with the carrots, peas, bell pepper, onion, scallion, mustard powder, celery seed, parsley and thyme.
- Add the vegan mayo to your desire, I used about ½ cup.
- Then add black pepper and pink salt to taste.
Notes and tips
- If you are new to cooking green banana/figs, don't worry as this post on How to Boil Green Banana with Ease will help you.
- You can use green plantain in place of green fig/banana if you can't get hold of any, as they are quite large you will only need roughly 3-4.
- It is cheaper and more convenient to use frozen mixed vegetables instead of buying each one individually.
- This is the recipe that I use to make Vegan Mayonnaise.
- Frozen vegetables don't need to be defrosted because they are being parboiled until they are tender.
- Feel free to add any additional herbs, spices or vegetables to your salad.
- Keep the salad refrigerated at all times.
- Any leftovers should be consumed within 2-3 days.
More salad and sides recipes to try
- Vegan Bean Salad
- Potato Salad
- Jamaican Coleslaw
- Jamaican Roasted Ackee Salad
- Vegan Caribbean Salad
- Zucchini Avocado Salad
- Black Bean and Corn Salad
Some drinks to serve with your salad
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Green Fig Salad (Green Banana Salad) (Vegan)
Ingredients
- 5-6 green figs washed
- 1-2 sweet red peppers chopped
- 1 cup of frozen mixed vegetables (182g)(carrots and peas)
- ½ small onion sliced thinly
- 2 scallion sliced
- 1 teaspoon of mustard powder
- ½ tbsp. of thyme
- ½ tablespoon of parsley
- 1 teaspoon of celery seed
- ½ cup of vegan mayonnaise (112g)
- black pepper and pink salt to taste
Instructions
- Bring a large saucepan of water (with 2tbsp olive oil) to the boil (about ¾ full).
- Rub your hands with olive olive or put gloves on to prevent staining.
- Score the top and end of the fig (don't completely cut off these parts) then slice the skin lengthways and repeat with the other bananas.
- Carefully add the figs to the saucepan and leave to boil until they are soft and tender (this should take about 20-25 minutes).
- While the figs are boiling, add the mixed vegetable to a medium sized saucepan with water and parboil for a few minutes then drain off the water and set aside.
- Once the figs have cooked, drain off the water and allow to cool.
- Once cool, remove the skin and discard.
- Cut the fig into small pieces in a large bowl.
- Combine with the carrots, peas, bell pepper, onion, scallion, mustard powder, celery seed, parsley and thyme.
- Add the vegan mayo to your desire, I used about ½ cup.
- Then add black pepper and pink salt to taste.
Notes
- If you are new to cooking green banana/figs, don't worry as this post on How to Boil Green Banana with Ease will help you.
- You can use green plantain in place of green fig/banana if you can't get hold of any, as they are quite large you will only need roughly 3-4.
- It is cheaper and more convenient to use frozen mixed vegetables instead of buying each one individually.
- This is the recipe that I use to make Vegan Mayonnaise.
- Frozen vegetables don't need to be defrosted because they are being parboiled until they are tender.
- Feel free to add any additional herbs, spices or vegetables to your salad.
- Keep the salad refrigerated at all times.
- Any leftovers should be consumed within 2-3 days.
Nutrition
farah says
So interesting! Love the sound of this exotic salad. Great way to up my salad game!
Charla says
It sure is and thank you!
Lisa emmerson says
Is it 249 calories per serving?
Charla says
Hi Lisa, Yes, that is correct.
Sharon Chen says
Love this recipe! It's different from the usual potato or macaroni salad, will definitely put this in the side dish line up for next week's meals~
Charla says
Thank you so much and glad to hear that you will be giving it a try!
kushigalu says
I have never tried green fig salad before. Sounds interesting and delicious. Thanks for sharing
Charla says
Thank you!
Ieva says
The perfect alternative to potato salad! This recipe took us right back on holiday to St Lucia! 🙂
Charla says
Yay! Yes it is, definitely a great alternative to potato salad.
Anjali says
This salad is so fun and flavorful - it's perfect for these warmer summer months! I'm adding this to our 4th of July BBQ menu - I know my family and friends would love it!
Charla says
Yay! I'm so glad to hear that Anjali.